Foodie and the Beast – Feb. 11, 2024

Hosted by David and Nycci Nellis.

On today’s show:

·        Fairfax City Restaurant Week is back and keeps getting bigger and better. It’s on from Monday, Feb. 26 through Sunday, March 3. Joe Sullivan is the head chef at Earps Ordinary and he’s gonna be bartending for us today and showcasing some of his eatery’s signature cocktails. Joe’s joined by Tara Borwey, the economic development programs manager for Fairfax City Economic Development. Joe and Tara have all the deets on Fairfax City Restaurant Week;                                                                                                                              

·        Brad Feikert of Soko Butcher. He stops by to talk about not only the butcher shop’s traditional offerings, but the delicious deli sandwiches it also provides. He is joined by Dylan Greer, general manager and head of beverages at the Koma Café, also in Takoma Park;                                                                                                                                                                                                                         

·        This show is all about the world of hospitality. And, whether you’re a road warrior or on a family getaway, it’s hard to name any place more hospitable than Hilton’s Hampton Inn and Hampton Inn and Suites. It’s easy to take for granted all that they do to make your stay a great one. So we brought in Shruti Gandhi Buckley, senior vice president and brand leader for Hampton by Hilton, to give us an insider look at the magic that Hiton works there;                                                                                                                                                                  

·        Miguel Guerra and Tatiana Mora, executive chefs at Mita,  a Latin American vegetable-focused restaurant.  This pop-up restaurant has become a permanent brick-and-mortar establishment in Shaw. Mita aims to offer a unique cultural experience, dispelling the notion of Latin American cuisine as solely meat-centered. Instead it focuses on Latin American vegetables and flavors.